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Close-up of roasted golden-yellow squash pieces with charred edges, served on a green sauce, with a sprinkling of coarse salt visible on top.

Roasted Squash with Salsa Verde

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Roasted seasonal squash tossed in olive oil and salt, served over vibrant salsa verde, and finished with flaky salt. Quick and simple, ready for a weeknight or as a side for entertaining.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups squash cut into bite-sized pieces, patty pan or delicata preferred
  • 2 tbsp salsa verde see previous post
  • Kosher salt to taste
  • 2 tbsp Olive oil for roasting
  • Flaky salt to finish

Equipment

  • Sheet Pan
  • Cutting board
  • Knife
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F.
  2. In a mixing bowl, toss squash with a drizzle of olive oil and kosher salt.
  3. Spread evenly on a baking sheet and roast for 20–30 minutes until tender and golden.
  4. Spoon salsa verde onto a serving plate.
  5. Top with roasted squash and finish with flaky salt. Serve warm.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a hot oven to bring back some crispness before topping with fresh salsa verde.

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